Ok, so it’s respectable money. Enough to not burden the family coffers for incidentals like: *Bob’s natural blonde maintenance (I need to call and reschedule that), mani-pedi days – usually in conjunction with Bob’s magical chemical concoction, shoes, booze, and oh yeah, this other little side sumpin’ sumpin’ we call writing.

It’s no secret we are foodies here at SSS, and I’m blessed enough to get paid on occasion for it. This week it’s the DCCW – Diocesan Council of Catholic Women’s Spring meeting being hosted in our parish, and I got the catering gig.

The kitchen has been a flurry of chopping and roasting and processing…oh my!

Saturday’s Menu

Not Your Momma’s Chicken Salad Sandwich

Fresh Fruit & Gourmet Potato Chips

Salted Caramel Brownie Trifle**

Chicken Salad from The Peach Tree Tea Room Cookbook***

4 cups cubed cooked chicken

8 celery ribs, finely diced

6 green onions, thinly sliced

1/4 finely diced yellow onion – I omit this ingredient

1/4 cup capers, undrained

1/2 cup Peach Tree Herb Mayo (see recipe)

1/2 cup GOOD mayo – NOT salad dressing

Place everything in a bowl, toss lightly to combine. Cover and refrigerate until ready to serve.

Combine everything except oil in a food processor or blender. Process until chopped fine and well blended.

With machine running, SLOWLY add oil, allowing the mayo to thicken as the oil is added

Refrigerate. This keeps for a few weeks and is great on salads, as a veggie dip, and on burgers & sandwiches

For the brownie trifle, any brownie recipe will do. My personal favorite is Duncan Heinz Original Supreme, CC Cedras has an outstanding GF brownie. Salted caramel sauce is easy peasy, but you have to pay attention! This my was my first ever batch of this sauce and it worked perfectly.